Matilda Chocolate Cake
Directions
- 1Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
- 2Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- 3In another large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, sour cream, milk, and vanilla until smooth and fully combined.
- 4Add half of the dry mixture into the wet ingredients and mix until incorporated.
- 5Pour in half of the hot coffee and mix gently.
- 6Repeat with the remaining dry ingredients and coffee, mixing until smooth.
- 7Divide the batter evenly between the prepared pans.
- 8Tap each pan lightly on the counter to release any air bubbles.
- 9Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- 10Remove the cakes from the oven and take them out of the pans immediately.
- 11Place them in the fridge or freezer to cool completely.
- 12Once cooled, you can slice each cake in half to create four layers total—or keep them as two layers for a classic look.
- 13Frost with your favorite chocolate frosting.
- 14Decorate however you like and enjoy.
Ingredients
- 2.5 cups flour, sifted
- 1 cup cocoa
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 1 tsp salt
- 1 cup packed brown sugar
- 1 cup regular sugar
- 0.66 cups vegetable oil
- 3 eggs at room temperature
- 2 tsp vanilla
- 0.5 cup sour cream
- 0.5 cup milk
- 1.25 cups hot coffee
Equipment
oven8-inch pansnon-stick spraybowlwhisk
Tips
- The batter will be thin, which makes the cake moist.
- When a knife inserted in the center comes out with a little bit of cake, it's perfect.
- Immediately release the cakes from the pan after baking.
- Place cakes in the fridge or freezer to cool completely.
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